Instructions: Do not soak or wash the apricots, or you will produce a cream. Put them as they are in the food processor and blend them to a smooth paste, adding a very little water, by the teaspoon if necessary. Wash your hands and, wetting them or greasing them with a little oil so the paste does not stick, take little lumps of paste and roll into marble-sized balls. Roll them in confectioners sugar and press half a pistachio on top of each.

Variations:
Mix 1/2 cup coarsely chopped pistachios with 2 tablespoons of sugar. Make a small hole in the center of each apricot ball, put in a little of the filling, close the hole again, and roll in confectioners sugar.

Work 1/2 cup coarsely chopped pistachios into the apricot paste with your hands.

Makes about 50.

Notes:
Use a natural, tart variety of dried apricots, not the sweetened or honeyed ones. They must also be soft. These keep well for weeks and are good to serve with coffee.

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